Preheat oven to 375 degrees F.
Lightly whip the egg white, hazelnut extract, hazelnut paste, and sugar. Sift the flour and mix into the egg white until smooth. Stir in the butter.
Using a template 3 1/2-inch round, spread the batter on a sheet pan lined with a silpat. (If you don't have a template, you can drop 2 teaspoons of batter onto the sheet pan and spread evenly into a 3 1/2-inch circle.)
Bake for approximately 5 minutes until the edges become brown. Remove from the oven.
One at a time and working quickly, turn a cookie over, place a fortune in the center of the cookie. Draw opposite edges towards the center, slightly overlapping and then fold the ends downwards, in half. You can fold over the rim of a bowl. Cookies will crisp as they cool.
When cool, coat the outer rim with melted chocolate and rolled in chopped hazelnuts.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pastry Chef Anne Knewston, Dragonfish Asian Cafe, Portland, OR